NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.25 cup White onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet over medium heat, add the olive oil and sauté the diced white onion until it becomes translucent and fragrant.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken breast, sautéed onions, sea salt, black pepper, garlic powder, and 2 tablespoons of the red enchilada sauce.

• 4

  Warm the corn tortillas in a dry pan for 15 seconds per side or in the microwave for 10 seconds until they are soft and pliable.

• 5

  Place a portion of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.

• 6

  Pour the remaining red enchilada sauce evenly over the top of the tortillas and sprinkle with the shredded sharp cheddar cheese.

• 7

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.

• 8

  Remove from the oven and garnish with chopped fresh cilantro before serving hot.